Bread & Pizza
Garlic Butter Parmesan Pull-Apart Bread
A whole loaf scored into cubes, filled with cheese and basil garlic butter olive oil, and baked until every pull comes away molten.
- 40 min total
- 15 min prep
- 25 min cook
- Easy
- Serves 8 to share
- Vegetarian
Ingredients
- 1 round sourdough or country loaf
- 6 tbsp Basil Garlic Butter Olive Oil, divided
- 2 cups shredded mozzarella
- 3/4 cup freshly grated Parmesan, divided
- 3 cloves garlic, minced
- 1/4 cup chopped fresh basil, plus more to finish
- 1/2 tsp flaky salt
- 1/4 tsp black pepper
Let’s make it
- Heat the oven to 375F and line a sheet pan with foil.
- Cut the loaf in a grid, about one inch apart, slicing down to but not through the bottom crust.
- Whisk 5 tbsp Basil Garlic Butter Olive Oil with the garlic, basil, salt and pepper.
- Gently prise the cuts open and spoon the oil mixture down into them, working across the whole loaf.
- Push the mozzarella and 1/2 cup of the Parmesan into the cuts.
- Wrap the loaf in foil and bake 20 minutes, then open the foil, scatter the remaining Parmesan over the top, and bake 5-8 minutes more until the top is golden and the cheese is molten.
- Drizzle with the last tablespoon of oil and scatter with basil.
Why it works
Baking wrapped first melts the cheese all the way to the base without burning the exposed crust, then opening the foil at the end crisps the top. Cutting to but not through the bottom keeps the loaf in one piece.
The OTM finish
A last drizzle of Basil Garlic Butter Olive Oil across the open top before it hits the table.
Make it your own
Tuck in pepperoni or caramelised onion, swap mozzarella for provolone, or add a bowl of warm marinara alongside for dipping.
Quick tip
Set the loaf on a folded towel while you cut. It steadies the crust and saves your knuckles.
Shop the recipe
The bottle this recipe is built on.